Description
Savor Mediterranean comfort with this irresistible Eggplant Lasagna, layering rich roasted eggplant, creamy ricotta, and robust marinara sauce. Hearty flavors and tender textures invite you to indulge in a classic Italian-inspired dish that promises pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants (sliced into 1/4-inch thick rounds)
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Complementary Ingredients:
- 1 egg
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chopped (optional)
Seasonings and Oils:
- 2 tablespoons olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the oven at 375F (190C) and line a baking sheet with parchment paper for optimal eggplant roasting.
- Cut eggplants into thin, uniform rounds, then lightly coat with olive oil and season with salt and pepper to enhance flavor.
- Arrange eggplant slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even roasting.
- Roast eggplant rounds for 20-25 minutes until they become tender and slightly golden, developing a rich, caramelized texture.
- Meanwhile, warm olive oil in a pan over medium heat and sauté minced garlic until fragrant, releasing its aromatic essence.
- Pour marinara sauce into the pan with garlic, allowing it to simmer and meld flavors for 5-7 minutes.
- Create a creamy cheese mixture by combining ricotta, mozzarella, Parmesan, egg, and fresh basil in a mixing bowl, stirring until thoroughly integrated.
- Construct the lasagna layers by spreading a base of marinara sauce in the baking dish to prevent sticking.
- Alternate layers of roasted eggplant slices and cheese mixture, ensuring even distribution throughout the dish.
- Complete the layering process with a final marinara sauce topping and sprinkle additional mozzarella cheese for a golden, bubbly finish.
- Bake the lasagna for 25-30 minutes until the cheese melts and develops a beautiful, slightly crispy surface.
- Allow the lasagna to rest for 5 minutes after baking, which helps it set and makes slicing easier.
Notes
- Slice eggplants uniformly to ensure even roasting and consistent layers in the lasagna.
- Pat eggplant slices dry before roasting to prevent excess moisture and achieve a better texture.
- Experiment with different cheese combinations like adding goat cheese or blue cheese for a unique flavor profile.
- Consider using low-fat ricotta and mozzarella to create a lighter, healthier version of the dish without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg